On Sunday, March 3, 2018, the Canadian Food Inspection Agency released a new rule to help make vegan cheese more accessible.
Under the new regulations, cheese that is not vegan can be labelled as such, and if the cheese is processed using animal products it can be classified as a “low-fat” cheese.
Cheese that has been certified as vegan is allowed to be labelled that way.
The Canadian Cheese Institute says that’s a good thing for consumers.
“We’re hopeful that the rule is going to be a step in the right direction,” said Michael Sacks, the institute’s executive director.
But, as Sacks points out, not all cheese is created equal.
Cheese makers are also concerned about the potential backlash from people who do not eat vegan. “
So we’d like to see a bit more guidance around that in the future.”
Cheese makers are also concerned about the potential backlash from people who do not eat vegan.
“People who have allergies to dairy and eggs, they’re going to want to steer clear of it,” Sacks says.
Dairy and eggs are the most popular food sources for animal products in the US, according to the US Department of Agriculture. “
And then the next step is the potential for other foods to come in and be perceived as having a higher fat content.”
Dairy and eggs are the most popular food sources for animal products in the US, according to the US Department of Agriculture.
Dairy and egg production account for roughly 50 per cent of US beef, 30 per cent for dairy products, and 10 per cent as a result of egg production, according the USDA.
The National Dairy Council, which represents dairy farmers and processors, says the number of people in the country who consider themselves vegan or vegetarian is growing every day.
“The vegan movement is on the rise,” said Heather Stutz, a spokesperson for the dairy group.
“Veganism is becoming mainstream, and we’re seeing more and more people embracing it.”
Sacks acknowledges that some people may be hesitant to label their cheese vegan, but he thinks it’s a safe bet to be careful about labeling.
“It’s not just about the cheese, it’s about the label,” he says.